boil, large bubbles and steam, simmer, bubbles gently pop the surface, steam, water vapour is used to cook, poaching, when delicate food is submerged in warm water, baking , cooked in dry heat, roasting, oil is added or cooked in own natural fat, grilling , food is cooked by direct heat rays, BBQ/chargrill, cooked above flames or smoke, sauté, cook gently in foaming oil and butter, stir fry , cook quickly in a wok with little oil , deep fry, fully submerge food in oil , shallow fry , to cook one side in oil then turn other , pan fry, small amount of oil is used to transfer heat , flambe, to add flavour with alcohol.
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Cooking Styles
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KS3
DT
Cooking and Nutrition
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